Bavarian Sauerkraut recipe

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Ingredients

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Nutrition Info

52.3 calories
carbohydrate: 10.9 g
cholesterol: 0.3 mg
fat: 0.2 g
fiber: 3.4 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 848.3 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat bacon drippings in a large skillet over medium heat, cook and stir onion until soft and translucent, about 5 minutes.

  2. Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.

  3. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Recipe Yield

8 servings

Recipe Note

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

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